Confusion over Cream

I have so many delicious, cream based sauces and soups that I've been dying to try but almost all of the recipes required heavy cream. I've been searching high and low at our local supermarkets, hypermarts, Cold Storage and even places like Hock Choon for it but all I've ever seen were President's Light Cream, various whipping creams, heavy whipping creams, buttermilk, sour creams etc at the dairy section.

Finally, I decided to look it up in the world wide web of knowledge (heh)

Lo and behold (if i got it right, please correct me if I'm not!)

Heavy cream = Heavy Whipping Cream! link here and here.

Boy oh boy. Isnt there an international standard for labelling food stuff? Why the difference in naming a product? Poor, uninformed people like me wouldnt know ya? And to think, I have been avoiding making all the yummy, creamy recipes everytime I see Heavy cream in its list of ingredients.

But of course, heavy cream has a much higher fat content than light cream. Hence it gives sauces a richer, creamier taste and doesnt break down like light cream when heated. Some say light cream is not suitable for heated sauces but I've used it plenty in my Shell Pasta with Zucchini Swirls in Cream and it comes out delish every time! So I guess its up to every individual.

I can't wait to try a mushroom soup recipe this weekend. Probly use half whipping cream and half light cream to be a little 'healthier'. Heh

Shoot - camera's with Hubs. arrgghhh Won't be able to take a pix... hmm